First roast the beetroot: heat oven to 240°C (464°F); wrap the scrubbed beetroot loosely in foil, place it on a rimmed baking tray (in case it leaks) on the middle oven rack, and roast for 45-50 minutes until you can easily slide a fork into the beetroot.

At 30 minutes, check the beetroot; if it looks dry (not moist) pour a few tablespoons of water over the beetroot and secure the foil again.

Unwrap the beetroot; when it’s cool enough to handle, peel the skin off, dice the beetroot, and transfer it to a blender or food processor.

Add the drained chickpeas, tahini, minced garlic, lemon juice, salt, and extra virgin olive oil and blend; if needed, add some chickpea liquid, little by little, taking care not to add too much so it isn’t watery.

Taste and adjust the seasoning to suit your palate, adding more salt, extra virgin olive oil, lemon juice, or even more minced garlic or white or black pepper, then blend again.

Transfer the beetroot hummus to a bowl, drizzle on a little more extra virgin olive oil; garnish with sesame seeds and/or roasted nuts, such as pistachios, cashews and/or pine nuts, and serve with cucumber and carrot batons, fresh pita bread or crisp pita chips.